Don’t expect anything exciting to report about the recipe. Although Boddington mostly brewed their Mild Ales single-gyle, they may as well have been, given the similarities between them. All consisted of just base malt and sugar. The latter being described simply as “Garton”.
Even assuming that the sugar is No.3 invert, the colour is significantly paler than that of London Mild Ales. Which by this point were clocking in at over 15 SRM. Not really so surprising, if you remember, as I do, Boddington’s Mild from the 1980s. It was dark compared to their Bitter, but only what I would describe as semi-dark, that is, about 10-12 SRM. It’s also confirmation that the darkening of Mild was an uneven process, not occurring everywhere simultaneously.
Once again there are lots of different hops, four English and one Californian, age unknown.
| 1901 Boddington XX | ||
| pale malt | 10.75 lb | 93.48% |
| No. 3 invert sugar | 0.75 lb | 6.52% |
| Cluster 120 mins | 0.50 oz | |
| Fuggles 60 mins | 1.00 oz | |
| Fuggles 30 mins | 1.00 oz | |
| Fuggles dry hops | 0.50 oz | |
| OG | 1051.5 | |
| FG | 1014 | |
| ABV | 4.96 | |
| Apparent attenuation | 72.82% | |
| IBU | 32 | |
| SRM | 8 | |
| Mash at | 154º F | |
| Sparge at | 168º F | |
| Boil time | 120 minutes | |
| pitching temp | 60º F | |
| Yeast | Wyeast 1318 London ale III (Boddingtons) | |
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